You can easily make gluten-free pancakes from a pancake mix that you prepare ahead of time, adding eggs, milk, butter, and other ingredients as needed to prepare the final mixture. (Scroll down to see the Gluten-Free Pancake Mix recipe.)
Preparation time: 10 minutes
Cooking time: 5 minutes
Yield: 8–10 pancakes
1 cup milk
2 tablespoons butter, melted
1 cup Pancake Mix (scroll down to see the recipe)
In a small bowl, combine the eggs, milk, and butter and mix well.
Put the Pancake Mix in a medium bowl, add the egg mixture, and beat until smooth.
Heat a griddle over medium-high heat.
Grease with a bit of unsalted butter or solid shortening.
Drop the batter, by 1/4 cup portions, onto the griddle. Cook until bubbles form on the surface and the edges look dry, about 3 to 4 minutes. Turn with a spatula and cook for 1 to 2 minutes on the second side until brown. Serve immediately.
Per serving: Calories 125 (From Fat 49); Fat 5g (Saturated 3g); Cholesterol 65mg; Sodium 185mg; Carbohydrate 16g (Dietary Fiber 1g); Protein 3g.
You can dress up these Pancakes with the addition of spices or cocoa powder. Add a teaspoon of cinnamon or a teaspoon of apple pie spice to the basic mix. You can also drop miniature chocolate chips or blueberries onto the pancakes when they’re ready to be flipped on the griddle.
Gluten-Free Pancake Mix
Preparation time: 20 minutes
Yield: 40–50 pancakes
2 cups minus 2 tablespoons (250 grams) brown rice flour
1 cup (123 grams) sorghum flour
1/2 cup minus 1 teaspoon (80 grams) potato starch
1 cup minus 1 tablespoon (120 grams) cornstarch
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
In a large bowl, combine all ingredients and mix until they’re one color.
Divide into five portions and store in heavy-duty Ziploc plastic bags or plastic containers.
Store Pancake Mix at room temperature for up to two months or in the freezer for six months.